Monday, August 3, 2009

General Tso's Chicken Revisited

If I had to pick a favorite cuisine, it would be hard. Mostly because I'm decision making challenged when it comes to things like this, but Chinese would be battling for 1st.

A few months ago I ran across a recipe for a lighter General Tso's Chicken at Everyday Food. It turned out very well, had a great taste and I loved the lighter breading on the chicken. But I didn't like that it only had pea pods. I needed more veggies.

This time I added broccoli, red pepper and some pineapple. It turned out great, I will be making this again and again.

Check out more great recipes for Tempt my Tummy Tuesdays at Blessed with Grace.

Enjoy,
Jaynie

General Tso's Chicken
adapted from Everyday Food

1/4 cup cornstarch
4 garlic cloves, sliced
1 or 2 crowns of broccoli, depending on size
1/2 red pepper, cut into strips
8 oz can chunk pineapple, drained but save juice
2 teaspoons fresh ginger, grated and peeled
3 tablespoons light-brown sugar
2 tablespoons soy sauce
1/2 teaspoon red-pepper flakes
2 large egg whites
salt and ground pepper
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
2 tablespoons canola oil


In a large bowl, stir together 1 tablespoon cornstarch and 1/2 cup cold water until smooth. Add garlic, ginger, sugar, soy sauce, pineapple and red-pepper flakes; toss to combine, and set aside.

In another bowl, whisk together egg whites, remaining 3 tablespoons cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add chicken, and toss to coat.

Slice red pepper and separate broccoli into florets, set aside.

In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Lift half the chicken from egg-white mixture (shaking off excess), and add to skillet. Cook, turning occasionally, until golden, 6 to 8 minutes. Transfer to a plate; repeat with remaining oil and chicken, and set aside (reserve skillet).

Add soy mixture to skillet, add broccoli and red pepper and any of the pineapple juice to taste if desired. Cover; cook until broccoli is tender crisp and sauce has thickened, 3 to 5 minutes. Return chicken to skillet (with any juices); toss to coat. Serve with rice.

This recipe is easy to double.

6 comments:

Finsmom said...

What a drool-worthy photo! Yum! Another great dish! :)

Mary said...

Your photo made me hungry. Lots of glorious color in it and your version of General Tso's chicken.

Ave said...

I love chinese, have to try this. I like your photo a lot!

Lisa@BlessedwithGrace said...

Thanks for the great recipe.

heartnsoulcooking said...

Hi,

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Julie said...

This looks delish!! I found you via Tasty Kitchen. I also entered us (you and me) in the contest on Ree's cooking blog. I hope we win!

Oh and congrats on your award from heartnsoul cooking.